Sticky Treacle & Ale Chicken

Method

> Marinate the chicken
Combine 4 tbsp treacle and 250ml stout in a bowl. Add the chicken breast, coat well, and leave to marinate

> Cook the chicken
Place the marinated chicken on a tray and bake in the oven at 180°C for 20 minutes, or until the core temperature reaches 72°C.

> Cook the potatoes
Deep fry the Chefs’ Selections seasoned cubes at 180°C until golden brown and crisp.

> Prepare the veg
Roast the cherry vine tomatoes in the oven until softened and slightly blistered. Steam the cavolo nero for 4 minutes, until just tender.

> Serve
Plate the chicken with the crispy potatoes, roasted tomatoes, Tenderstem® broccoli and cavolo nero. Serve immediately.